Making Sourdough Neapolitan (ish) Pizza at Home
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- เผยแพร่เมื่อ 14 พ.ค. 2020
- In todays video I show you how to make a Neapolitan inspired pizza made with sourdough, using only a domestic oven and a frying pan.
Full Recipe Here - www.theboywhobakes.co.uk/reci...
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This recipe is perfect! I used half 00 (12% protein) and half semolina (14% protein) and baked it on the pizza stone in the oven. The dough was really nice to handle and the pizza came out perfect!!! Thanks for sharing this.
I have an ooni pro so I'm not sure I will try this but I have to say that this is by far the most amazing pizza that I have ever seen without using some sort of pizza oven. Well done.
Absolutely brilliant presentation. Sourdough bread makers will definitely pick up on the subtle but important nuanced tips and visual references that you have included because those things will be familiar to them as part of their existing journey and experimentation / learning. The way in which you describe what things should look like and feel like are such great reference points in terms of knowing what to look for as you try to replicate the recipe.
By far this the most useful video for making pizza, i can say it's the best pizza recipe i ever tried
intresting baking approach! amazing pizza by the way!
Awesome video as usual . Thanks Edd!
i really like this video. some techniques i hadn't even heard of and will be using this week :)
Very nice pizza... thanks for sharing your methodology
This is a beautiful looking pizza. I have never seen this method before, but will definitely give it a try. It has the look of a coal or wood burning oven. Thanks for another great video!
Currently about to start balling these to rest in the fridge to make tomorrow! Thanks for the amazing video. Very grateful for the written directions on the site. :) ps rad frames, do they have magnetic sunglass clips? where did you get them?
Lots of good points here. I will add that a key reason for straining of San Marzanos is the same for being cautious about mozzarella. If the sauce or toppings are too watery then there will be a layer of the dough beneath the toppings which doesn't cook, this is called a "gum line". This is basically a layer of raw dough between bottom crust and toppings which needs to be eliminated as much as possible for the sake of taste and texture. This is another reason not to load the pizza with too many toppings; and to be cautious about any vegetables that will produce a lot of water during cooking.
Rafael Gibbons totally spot on! I tried this with straining but found because of the method used to cook the base and the longer bake time it didn’t really make a difference for this. But would definitely do it on a traditionally baked pizza
Love this video especially the baking steps. I always have a problem uncooked dough in the middle of my pizza when I’m cooking only with oven. And then I tried to use a pan and oven but then I’ve got a problem with too liquid with cheese. Now I have been answered this problem! Thank you so so much. Will try next time🍕
Hi Ed! Love this video:) Can I use stainless steel pan instead? Thanks
Lovely video. Please tell me where you got that pan from! Thanks
Great video!
great, thank you very much...
I do it very similarly but with a non-stick frying pan and then I slide it onto a tray and put it under the grill
Whoever gets to be with you and eat your creations is lucky! LOL
This is a great way of baking pizza, thanks! What kind of thermometer did you use to check the pan temp? What else do you use it for in the kitchen?
IlanaL it’s an infrared thermometer. You get get them for around £15
If I were to use all purpose flour what amount of water should I use? I don't know what kind of consistency should I be looking for in the dough
What temperature should be the grill for the 2-3 min.bake
Can I make this but put the starter after the autolyse? I live in a warm climate and I don't wanna risk overfermenting my dough
First thanks so much for the great recipe video. Not sure what is going on with the music sound of these but thought I would let you know that for those parts of the recording the music goes very loud. Maybe your can adjust your recordings since I had to keep turning it up and down. Thanks
Great video, thankyou. I was wondering where you got those plastic pots you used for the dough balls? thanks :)
They’re just deli pots from amazon
@@TheBoyWhoBakes ah ok great, thanks.
Great recipe - so excited to try this! Have you tried kneading in a stand mixer on a slow speed? I can't always knead as much as I'd like to so that would be more accessible to me!
Yep, 5 minutes in a mixer set to medium/low speed should be perfect
Clever baking technique! Problem is I bake sourdough pizza for 6 family members in quarantine, so you can imagine the amount of demand. Any other tips for getting a nice brown bottoms. Thanks!
Going to be tricky making six pizzas with any method really, you could try Sicilian or Detroit style pizzas which are baked in pans, just set them on baking stones or steels to help them brown
Hey Ed, I made this but unfortunately I did not get much rise. I think I should have just used my starter as-is vs trying to do a Levain. My starter as-is was already pretty bubbly, I was just afraid of it being past its peak. Next time I may try to just use the starter as-is, I've gotten great results doing that before without caring about whether it is at peak or not.
Hi Lucas....I had the same observation and thinking eirther to use the starter as-is or increase the amount of levian. But how much of starter I would add? There is just no rule to that , and Im afraied that if it is too sour , it would eat up most of the glutin
After shaping, could we not put them in the fridge like bread dough to retard? What makes this dough different that it needs to ferment 4 more hours before going in the fridge overnight? Does the olive oil make the proofing slower?
great result ! :)
Maybe I missed this, but what If you want to make pizza once you formed the 4 ball doughs? Should they rest before using?
Yes after forming into balls the dough still needs resting for 4 hours. You could use it after that test but it’s much much better after resting in the fridge
Somehow I thought this would be a discard recipe 🤦🏻♀️😅 Looks yummy though!
Do you need to use climgfilm or will a damp towel (or er, old tesco bag) do?
I normally use a shower cap but I ripped it :( Anything that stops the dough drying out is fine
Oh a shower cap! Great idea, I have a few I've taken from hotels in the past - thanks!
did i miss the list of ingredients and measures or do we have to visit the link to written recipe? I skipped through the first few minutes a couple of times but didn't find the list.
keltyk it’s linked in the description box
I already saw it in the previous video Quaran-Tina...funny name!
P.S. I see Richard Bertinet going on.😁
I was just trying to make myself laugh and make the best of a bad situation 😂
The Boy Who Bakes Yes, totally get it, Edd.
😁😁😁😁😁😁
I give up! I have watched this video three thousand times and I peeked in the refrigerator and my balls look like four pancakes.
Does it need to be a ‘fresh’ discard ?
Eléonore de Richecour the full recipe is linked in the description and all the details are in the recipe but yes it’s ripe/mature starter so at its peak otherwise you can make a levain
You say 100 Grams of Levain in the video, but 75 grams in the full recipe. which should I follow?
I think he meant 100% hydration, not 100g of Levain (it should be 75g as also stated in the recipe link). When he mixed it, he used 25g starter, 25g water, 25g flour (total of 75g)
After all ingredients were mixed and tested for 30 min, I found the kneading phase quite difficult. It was sticky and it never came together even after 15min. What could be the issue.
bad recipe, I guess…
Is that final product really the same pizza baked in an electric home oven? I've seen dozens upon dozens of "Neopolitan style" pizzas on TH-cam in electric home ovens and not a single one looks like what you showed at the end.
It’s definitely the same pizza not sure why I’d fake it 😂 the method of cooking it in the pan means the crust can puff up as needed before the toppings overcook which is what would happen if cooked fully in the oven
Or perhaps you used a torch gun at the end? I'm just curious about the charring, that's all.
@@eda.2332 ha you really think I faked making a pizza! That would be some boring thing to spend time faking especially when the grill is more than good enough to brown the crust
@@TheBoyWhoBakes I haven't said you faked. I think it's a legitimate question but sorry if you got offended. As I explained, you're the first person to get such a result. Hell, I look forward to trying your method.
Oh I’m not offended don’t worry I just think it’s really funny you think anyone could be bothered to pretend a pizza was made in a domestic oven when it’s not, life’s too short
used half 00 and half strong flour. The dough came out pretty squish, wet and very sticky! impossible to form little balls as showed. Still, threw them into an oiled container and put them in the fridge. Lets see what happens tomorrow…
What if I don't have a sourdough :(
hussain abusaqer make a starter from flour and water
All that effort working on the dough and you threw away the crust onto the plate at the end 😂
No shower cap?
Annoyingly my last one ripped as I tried to stretch it over the bowl :(
CovidImages need to be invested more than half19
Wanna be friends?
mine is prolly a Lot better .
zzzzzzzzzzzzzzzzz